107977 risotto alle strawberry risotto Recipes

strawberry, rinsed and hulled, sugar, water, arborio rice, milk, lemon , juice and zest of (finely grated), vanilla bean , seeds scraped

all-purpose flour, cake flour (not self-rising), baking powder, salt, unsalted butter, softened, sugar, eggs plus 1 large egg whites, whole milk, pure vanilla extract, chopped strawberries , plus small strawberries for garnish, egg whites, room temperature, sugar, unsalted butter, softened, cut into small pieces, fresh strawberries, pureed

all-purpose flour, granulated sugar, baking powder, milk, butter, melted, eggs, beaten, vanilla extract, fresh strawberries, chopped and tossed lightly in, flour, chopped toasted pecans, brown sugar , packed, all-purpose flour, butter, melted, butter, softened, sugar, chopped fresh strawberries, chopped toasted pecans

all-purpose flour , plus, all-purpose flour, baking soda, baking powder, salt, granulated sugar, egg substitute (egg beaters), vegetable oil, strawberry yogurt (dannon light & fit preferred), frozen unsweetened strawberries, diced small (do not thaw), lemon rind, grated, walnuts, chopped

all-purpose flour, very cold unsalted butter, icing sugar, salt, seedless strawberry jam, softened for 10 seconds in microwave, cream cheese, softened, all-purpose flour, eggs, eagle brand sweetened condensed milk (regular or fat-free), lemon juice, apricot jam, melted and strained, fresh strawberries, halved (small size)

all-purpose flour, brown sugar, freshly grated nutmeg, butter, room temperature, pecans, toasted and chopped, fresh rhubarb, washed, trimmed, with all leaves removed , cut into 1-inch pieces, fresh strawberries, halved, all-purpose flour, sugar

arborio rice or 400 g carnaroli rice, strawberries , blended to a puree, onion, finely chopped, butter, white wine, vegetable stock, parmesan cheese, freshly grated, mascarpone cheese or 2 tbsp butter, to finish

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

strawberries, rinsed and hulled, sugar, lemon , zest finely grated and juiced, milk, vanilla bean , seeds scraped, butter, arborio rice, kosher salt

strawberries, rinsed and hulled, sugar, water, arborio rice, milk, lemon , zest finely grated and juiced, vanilla bean , seeds scraped

all-purpose flour, cold unsalted butter, cut into bits, cold vegetable shortening, sweetened flaked coconut, toasted lightly, milk, sugar, egg yolk, vanilla, ripe banana, all-purpose flour, unsalted butter, heavy cream, strawberries, hulled, strawberry jelly, fresh lemon juice, toasted sweetened flaked coconut for garnish

all-purpose flour , plus additional for shaping and rolling, all-purpose flour , plus additional for shaping and rolling, coarse kosher salt, sugar, chilled unsalted butter, cut into 1/2-inch cubes, ice water, strawberry preserves (preferably organic homemade ), powdered sugar, fresh strawberries

all purpose flour, cornmeal, salt, baking powder, sugar, butter, cut in small pieces--well-chilled or frozen, vegetable shortening, cut in small pieces--well-chilled or frozen, ice water, vanilla, strawberry rhubarb filling, fresh rhubarb, sliced into 1-inch pieces, fresh strawberries, thinly sliced, white sugar, all purpose flour, vanilla bean, split and scraped, unsalted butter, crystallized sugar (or granulated sugar), whole egg, beaten

alls-purpose flour, brown sugar , packed, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, vegetable oil, plain yogurt, water, eggs, shredded carrot, chopped pecans, chopped strawberry, cream cheese, softened, mashed strawberry, vanilla, powdered sugar

strawberries, sugar, cornstarch, lemon juice, salt, all-purpose flour, who wheat flour, brown sugar, salt, unsalted butter, melted and cooled, vanilla, old fashioned oats, all-purpose flour , plus, all-purpose flour, whole wheat flour, brown sugar, sugar, salt, unsalted butter, melted

all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, oil, eggs, vanilla extract, strawberry extract, fresh or frozen strawberries-chopped(if using frozen , thaw first), glaze, powdered sugar, milk, strawberry extract

strawberry all-fruit spread, cheerios, strawberry flavored yogurt, whole fresh strawberries

all purpose flour, brown sugar, carrots finely shredded, vegetable oil, plain yogurt, water, pecans chopped, baking powder, cinnamon, nutmeg, baking soda, salt, eggs, strawberries finely chopped, glaze, cream cheese softened, mashed strawberries, vanilla, powdered sugar